Photo Jaya Tri Hartono. Copyright ©

Entok Slenget Kang Tanir is cooked it on a traditional cooking stove

Before processed into slenget, the duck meat is cut in cubes and cooked using ungkep technique (hard-boiled in seasoning). Following the ungkep technique, the meat is cooked by boiling it on a traditional cooking stove, mixed with herbal seasonings, soy sauce, and ground red chilli..

About Entok Slenget Kang Tanir

The thick, hard-to-process meat has caused many to raise a white flag in terms of turning it into a dish. In Kang Tanir's hands, however, this 'entok' or Manila duck eventually surrenders. It's ready to challenge spicy food lovers to have a try.

Read more:
ENTOK SLENGET KANG TANIR - Tasting Duck Culinary: Rare, Spicy Cuisine from Jogja's Turi